First time I made this in Chicago, we made it in my daughter-in-law's Instapot. At home I did the traditional method which takes much longer. Here's the Instapot version:
Put the butter and olive oil in the instapot and heat; when hot add the red onion, bell pepper and garlic and saute for 4-5 minutes then add in the rice and saute that until it starts to get a little translucent. Now add in only 4 cups of broth and the wine. (You don't use the 6 cups called for in the traditional recipe.) Set your insta pot for 6 minutes. When the rice is done, open the lid and add in the goat cheese that you have broken in pieces and add the spinach or arugula and stir until the cheese has melted. Serve immediately with the cherry tomato garnish.